Spicy Southwest Corn-Cheese Soup

• 1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
• 1 clove garlic, minced
• 1 Tbsp. butter or margarine
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (4 oz.) chopped green chiles, undrained
• 3/4 cup chicken broth
• 3/4 cup milk
• 2 Tbsp. chopped cilantro
• 1/2 cup crushed tortilla chips(about 6 chips)

1. Cook and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender.
2. Reduce heat to medium.
3. Add all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.
4. Serve topped with the crushed chips.

kernel corn, clove garlic, butter, velveeta, green chiles, chicken broth, milk, cilantro, tortilla

Taken from www.kraftrecipes.com/recipes/spicy-southwest-corn-cheese-soup-51501.aspx (may not work)